Vanilla Cupcakes with Raspberry Cream Cheese Frosting.

24 cupcakes

Ingredients:
1 1/2 stick (12 tbsp) unsalted butter
1 3/4 cup sugar (I used 1 1/2 cup sugar)
2 large eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 1/2 cups flour
1 1/4 cup milk

Directions:
1. Preheat over to 350 degrees (Amy uses 375, but I think that's too high).
2. In a bowl, whisk flour, baking powder, salt together
3. Cream butter and sugar until light and fluffy.
4. Beat in eggs, one at a time making sure it's well incorporated
5. Beat in vanilla
6. Add flour mixture in 3 batches, alternating with milk. Do not overbeat.
7. Divide batter evenly. Bake for 16 to 20 minutes and toothpick inserted into center comes out with a few moist crumbs attached.
9. Cool on wire rack for 5-10 minutes then transfer cupcakes to cool completely

Raspberry Cream Cheese Frosting

1 stick butter, room temperature
1 block (8oz) cream cheese, room temperature
1 1/3 cup powdered sugar
1/4 cup raspberry jam

Beat butter on medium-low speed until smooth and creamy
Add cream cheese and beat on medium-low speed until smooth and creamy (30 seconds-1 minute)
Sift powdered sugar over creamed mixture and beat on medium low until the sugar is all incorporated
Add jam and continue beating.
Make sure you don't overbeat or else the frosting will become soupy.

The frosting looks yummylicious! :)

Signing off,

Chris!

Vanilla cupcakes!

I found this particular very interesting-looking-yummy-licious cupcakes recipe! Just wanna share it out with you guys!

The recipe:

Makes about 30 cupcakes.
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar (I used 1.5 cups)
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk (I added 2 extra tablespoons of milk because some said these cupcakes were dry)
1 teaspoon pure vanilla extract 

1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour. 

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 15 minutes (17 to 20 minutes. )

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature. 

Wow wow!

Doesn't it looks delicious!!

 0807pm.

Thats all for now!

Chris signing off.

White chocolate cheesecake

Base

200g tennis biscuits, crumbed
125g butter, melted

Filling

500g white cooking chocolate
250ml cream
250g cream cheese
250g mascarpone cheese

Base

1. Mix together the crumbed biscuits and melted butter. Press the biscuits melted butter mixture into the base of a 28cm spring form tin. Place in the fridge and allow to chill.

Filling

1.    Place the chocolate and cream in a bowl and then melt the chocolate by either placing the bowl on top of hot water, or in the microwave at 30 second intervals on full power, stirring between intervals (do not allow the mixture to come to the boil).
2.   Once the chocolate has melted, allow the mixture to cool slightly and then whisk in the cream cheese, mascarpone and lemon, if using, until smooth and well blended.
3.   Pour the mixture over the biscuit base and place back in the fridge to set overnight.

Serve
  Serve each slice of cake, drizzled with berry coulis or passion fruit pulp.

1950pm.

Sign off, 

Xiaoyee^^

Lemon Chocolate Cheese Cake

Cheesecake Filling:

A 600g cream cheese, 50g unsalted butter, 100g mascarpone cheese, 175g sugar, 2 lemon juice 

B 4 eggs, 200g whipped cream, 75g sour cream, 15g vanilla essence

C 30g corn flour

D 275g melted chocolate, 25g cocoa powder, 25g melted unsalted butter

E 200g melted white chocolate

F chocolate ganeche



Method :

1. Whisk A until smooth. Mix B and add it into A mixture gradually.
2. Add in C and mix until well combined. Divide the mixture into 2 portion.
3. Mix D. Add it into 1st portion of mixture, mix well.Mix 2nd portion with E.
4. Prepare cheesecake base tin and pour in chocolate mixture. Keep it into freezer until harder before spreading gently the white chocolate mixture into it.
5. Bake with water bath at 18 degree Celcius for 20 minutes. Turn to 150 degree Celcius and bake for another 50 minutes.
6. let it cool completely. Keep into freezer for overnight.
7. Remove the tin and spread chocolate ganache on top before serving.

P/S: 

Pictures taken from Google image.

1927 pm.
Sign off,
Xiaoyee^^.